Easy Chicken Curry

Both my kids really like this and it's surprising how easy it is to make! I found the recipe in an old Junior League of Denver cookbook, "Colorado Cache", but I modified it to fit what's usually in my fridge.

6 Tbs. butter

1 minced onion

4-5 cloves garlic, crushed or minced

1/2 cup flour

1 1/2 Tbs. curry powder

1 tsp. dry mustard

1/4 tsp. pepper

1 tsp. paprika

dash of cayenne pepper

1 can beef or chicken broth

1 cup milk

3 Tbs. ketchup

1 1/2 - 2 lbs. chicken, cooked and cut into bite-size chunks (I always use boneless, skinless breasts and cook them ahead of time so that it's ready to go when I need it.)

1. Melt butter in large skillet.
2. Add onion and garlic and cook over medium heat until onion is limp. 
3. Combine all the dry ingredients and add to the onion mixture, stirring over low heat until blended.
4. Slowly add broth and milk; stir until smooth.
5. Add ketchup.
6. Cook for a few minutes and then add chicken and heat to boiling point. It will thicken as it cooks.
7. Serve over rice with any or all of the following condiments: shredded coconut, peanuts, chutney, chopped green pepper, chopped olives, raisins, crushed pineapple. (I love it with coconut, peanuts and pineapple, but it's good with nothing added.)